Ingredients (4 servings)
500 g clams
500 g shrimps
4-6 large prawns
300 g shrimps
500 g cavatelli
3-4 small cloves garlic, chopped
chopped parsley
3 tablespoons evo oil
black pepper
salt
3 tablespoons olive oil
1/2 cup Brandy
Clean the clams and the mussels by scrubbing them in cold water, and removing the beards.
Clean the shrimps. Starting with the head end, pull off the outer shell.
Heat the olive oil in a large saucepan and add the chopped garlic and the chopped parsley. After a minute or two, add the mussels and the clams until they open. If any of them remain closed at the end of cooking, discard them. Add the prawns and the shrimps. Pour the brandy over the saucepan. Ignite the fish inclining the saucepan and make the fish gently touch the flame. When flame goes out and liquor has burned off, cook for further 4–5 minutes.
Meanwhile bring a pot of water to a boil. Add the salt and your pasta, and cook until al dente according to package directions.
Add some of the cooking water to the saucepan. It’s the secret of this recipe!
When the pasta is done, drain the cooked cavatelli and then put it in the pot. Add the remaining parsley and add some black pepper. Add a drizzle of olive oil and serve.
